Rhubarb Oat Bars
These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
Ingredients
- 1-1/2 cups chopped fresh or frozen rhubarb
- 1 cup packed brown sugar, divided
- 4 tablespoons water, divided
- 1 teaspoon lemon juice
- 4 teaspoons cornstarch
- 1 cup old-fashioned oats
- 3/4 cup all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1/3 cup butter, melted
Reviews
I made these last night. They are very good. After reading the reviews before making them, I used 1 stick of butter and the crust held together well. I will also use more rhubarb filling the next time because I think there is too little filling. The rhubarb gives a nice contrast against the crust. I might also add 1 or 2 tablespoons of sugar in the crust recipe. The crust is slightly bland. Maybe some cinnamon, as well. Other fruits would also work as filling. I will make these again.
Fabulous - after reading the reviews about them being crumbly I made them in little cake cases, worked petfectly.
These bars taste great, can really taste the tartness and sweetness ... BUT too crumbly and loose. **Need to tweak the recipe with either more butter or an egg someone suggested to hold the ingredients together so the bars cut nicely and not so crumbly.
I probably used too much fruit because mine were not “bars” per se, but they were quite tasty, to say the least. I thought the coconut was a weird addition, but it turned out to be a unique, nice flavor addition. I’ll definitely make this again and actually measure my rhubarb next time. ??
Made them as written. So delicious! Even better the next day!
These were a delicious way to use up the few stalks of rhubarb left after making a pie. I agree that the base and topping are crumbly, but it was more the top that was crumbly for me. I think the rhubarb filling bled into the base a bit and made it just right for me. However, next time I will add a bit more butter to the top to help it hold together a bit more. Tastes great!
Excellent. Used a couple of the suggestions below. After dividing the topping in half, added 1 more TBLS of butter for the bottom to help keep it together and added 1/2 cup of chopped pecans for the topping.
These bars are amazing. I took Danerlea's suggestion and used TOH Chocolate Caramel Bar crust for the top and bottom (I did not add coconut). Top with ice cream when they are warm and gooey fresh from the oven. Good the next day also (I refrigerated them). If you like this recipe you should try another great TOH recipe--Rhubarb Raspberry Slab Pie.
I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,
I agree with the previous review- this recipe needs a little tweaking. The bars are delicious- but they are impossible to eat without a fork and plate. I think the next time I make them I'm going to double the filling and add coconut to the crust from TOH's Chocolate Caramel Bars.